Salad with Salmon and Sprouted Seeds

Ingredients:

• 200g boneless salmon fillet
• 2 cups mixed lettuce leaves
• 1/2 cup sprouted seeds (mung bean, chickpea, alfalfa)
• 1/3 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup sliced almonds, toasted
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper, to taste

Directions:

1. Season salmon with salt and pepper. Heat a non-stick pan over medium-high heat and cook salmon for 3-4 minutes on each side, until browned and cooked through. Set aside to cool.
2. In a large bowl, combine lettuce leaves, sprouted seeds, cherry tomatoes, and red onion.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over salad and toss to combine.
4. Flake the cooled salmon and add to the salad.
5. Garnish with toasted almonds and serve immediately.

Verdict: This Salad with Salmon and Sprouted Seeds recipe is a delicious and healthy way to enjoy a tasty salad. The combination of fresh greens, sprouted seeds, and flavorful salmon make for a satisfying meal that is easy to prepare.

Serving suggestion: Serve this salad as a light lunch or dinner, or as a side dish to grilled meat or fish. Pair it with a glass of chilled white wine and enjoy!